Eritrean Beef Stew with Berbere and Slow-Cooked Onions

What you need

• 700 g (1 1/2 lb) red onions, finely chopped
• 4 tbsp niter kibbeh, spiced clarified butter; vegetable oil works if unavailable
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp berbere, Ethiopian-Eritrean chili spice blend
• 1 kg (2 lb 3 oz) beef chuck, cut into 3 cm (1 in) cubes
• 500 ml (2 cups) water
• 1 tsp salt, plus more to taste
• 6 pieces injera, to serve; any soft flatbread or rice also works

Method

Restated from the original video

1. 1

   Put the onions in a wide heavy pot over medium heat with no fat. Cook, stirring often, until they have collapsed and lost most of their water, about 15 min. Add a splash of water if they start to stick.

2. 2

   Stir in the niter kibbeh and garlic. Cook until the onions turn golden and sweet, about 5 min.

3. 3

   Add the tomato paste and stir until it darkens, 2-3 min.

4. 4

   Stir in the berbere and cook for 3-4 min, stirring constantly so it does not scorch. The fat should turn deep red.

5. 5

   Add the beef and the salt. Stir until every cube is coated, then cook for 5 min.

6. 6

   Pour in the water and bring to a simmer. Cover partly and cook on low heat, stirring now and then, until the beef is fork-tender and the sauce is thick and glossy, about 1 1/2 hours. Add a splash of water if the pot looks dry.

7. 7

   Taste and add salt if needed. Let the stew rest for 10 min off the heat.

8. 8

   Serve hot, with injera for scooping.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.